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Monday
December 01,
2008 |
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Helen's Traditional Dressing
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1 recipe of cornbread muffins
1 egg, beaten
1 cup finely chopped celery
1 cup finely diced onion
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1 can of chicken broth (about 1 1/2 cups)
1/2 cup butter or margarine
2 tsp. ground sage
salt and pepper to taste
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Make cornbread muffins according to recipe. When cooled from baking, crumble muffins
into a large bowl. Blend egg with 1/2 can of the chicken broth. Add egg/broth mixture
to crumbled cornbread and mix until moistened. In a saucepan, melt butter and sauté onions and celery.
Add remaining broth to pan and bring to a boil. Add sage, salt and pepper; pour broth mixture over
cornbread. Spread bread mixture around evenly in 9x13 pan or 10 inch cast iron skillet. Bake for 45-55
minutes, or until browned on top. (If dressing dries out a little while baking, more chicken broth
can be added to moisten).
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